A delicious warming soup, creamy and comforting, perfect for winter and packed with nutrition. Makes enough to serve 2-4 (depending on the serving sizes)
- 2 TB extra-virgin olive oil or coconut oil
- 1 large onion, peeled and sliced
- 3 cloves garlic, peeled and sliced
- 1 cauliflower head, cut into pieces
- sea salt (himalayan or celtic)
- 1⁄2 cup white wine
- 6 cups vegetable stock (unsweetened)
- 4 fresh thyme sprigs (or 1 teaspoon dried)
- 1 cup non-dairy milk (coconut, rice, almond, hemp)
- 1 TB fresh lemon juice
- In a large saucepan or pot, heat the oil over medium heat and then add the onions and garlic, cooking until translucent and tender (about 5 minutes).
- Add the cauliflower and a pinch of sea salt and cook, stirring continuously for another 5 minutes.
- Add the white wine, vegetable stock and thyme and reduce heat to low, covering and cooking until cauliflower is tender (12-15 minutes).
- In a blender or food processor, puree the mixture until smooth (you’ll have to do this in a few small batches).
- Return the pureed soup to the pot over low heat. Add the non-dairy milk and season with lemon juice, salt and fresh ground pepper to desired taste.
Let us know what you think or any variations you made (different herbs and spices) in the comments below!